Readers, I’ve jumped on the pinterest bandwagon and made my
own version of the reindeer ginger bread biscuits that I’ve seen all over the
internet. They are ridiculously easy to
make… an upside down gingerbread man cutter don’t you know.
A few months back I reviewed choco writers and used these to
ice the antlers and faces, as well as sticking the noses to the biscuits.
The recipe is fairly simple and they only took about 12
minutes in my oven. You want a good
crisp biscuit – not a chewy cookie.
The mixture made around 15 biscuits.
I’m getting in the Christmas spirit at the moment – hoping I
might manage another post or two before the man in the big red suit arrives.
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Ingredients
175g plain flour
2 teaspoons ground ginger
Pinch ground cinnamon
½ teaspoon bicarbonate of soda
50g salted butter
2 tablespoons golden syrup
80g dark brown sugar
1 small egg
1 tablespoon golden syrup
Method
Preheat the oven to 190c/170c fan
Sift the ginger, cinnamon, bicarbonate of soda and flour
into a bowl. Add the butter in small
chunks.
Using your hands, rub the butter into the dry ingredients to
create breadcrumbs until there are no lumps.
Add the sugar and stir in the syrup. Mix all ingredients together until you have a
firm dough. If the mix is a little too
soft/wet to roll, add more flour and mix in until a firm dough is formed.
Roll out onto a floured board and cut out the shapes using a
gingerbread cutter. Put the cut shapes onto a baking tray lined with parchment and
refrigerate for 20-30 minutes to make sure the shapes stay in place when baked.
Bake for around 10-12 minutes until dark golden. Remove from the oven and transfer to a wire
rack to cool.
Turn the gingerbread men upside down. What should be the legs, become the antlers
and the arms become ears. Ice on antlers
and ears, a set of eyes and find red smarties (or red m&ms) to use as the
nose. Simple!
These will keep for two to three days in an airtight
container.
Merry Christmas!
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